The Pampered Chef ® Kale & Artichoke Dip Recipe 1 jar (12 oz) marinated artichoke hearts, drained (1 ¼ cups/300 mL) 1 can (8 oz or 227 mL) sliced water chestnuts, drained 8 oz (250 g) mozzarella cheese (2 cups/500 mL grated) 2 oz (60 g) fresh Parmesan cheese (1/2 cup/125 mL grated) 1/2 cup (125 mL) mayonnaise 1/2 cup (125 mL) sour cream 2 garlic cloves 3 cups (750 mL) fresh kale leaves, stems removed and torn into pieces Baked Pita Chips (see Cook’s Tip) or assorted fresh cut-up vegetables (optional) 1. Place artichokes and water chestnuts in Manual Food Processor; process until coarsely chopped and place in Round Covered Baker. 2. Grate mozzarella and Parmesan cheeses with Microplane® Adjustable Coarse Grater and add to baker. Add mayonnaise and sour cream. Press garlic into baker with Garlic Press. 3. Microwave, covered, on HIGH 2 minutes or until cheeses begin to melt; mix with Small Mix ‘N Scraper® until well blended. 4. Meanwhile, place kale in food processor and process until finely chopped. Remove baker from microwave and stir in kale. 5. Microwave, covered, on HIGH 2-3 minutes, stirring half way through cooking, or until hot and bubbly. Serve with Baked Pita Chips or fresh vegetables, if you’d like. Per serving: (2 tbsp/30 mL): Calories 80, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 3 g, Fiber 0 g, Protein 3 g
Posted on: Sun, 23 Mar 2014 20:37:01 +0000
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